EU revision of the conditions for the use of diphosphate in the preparation of yeast base dough
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Last Update: 2014-10-20
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Source: Internet
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Author: User
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According to the EU website, on October 15, the EU issued Commission Regulation (EU) no 1084 / 2014 to allow diphosphate (e 450) to be used as a bulking agent and acidity regulator in the preparation of yeast based dough Approval of diphosphates for the preparation of yeast based dough does not lead to an increase in phosphate intake, the European Commission said Therefore, it is reasonable to approve diphosphate as bulking agent and acidity regulator for yeast based dough of pizza, waffle, tarts and similar products This Regulation shall enter into force on the 20th day after its promulgation The latest revision is that in part e of Annex II of regulation (EC) no 1333 / 2008, the "bread and flour roll" in category 07.1 is food additive e38-452: "e 450 diphosphate 12 000 (4) Link to frozen, preformed yeast based dough for pizza, waffles, tarts and similar products only: http://eur-lex.europa.eu/legal-content/en/txt/? URI = uriserv% 3aoj.l.2014.298.01.0008.01.eng
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